Put chicken, orange juice concentrate and half of the garlic into a bowl, toss well, cover with plastic wrap and refrigerate, turning chicken occasionally, for 2 hours or overnight.

Preheat oven to 350°F. In a small bowl, beat the eggs; set aside. In a large bowl, combine corn flakes, coconut, sugar, curry powder, salt, pepper and remaining garlic.

Working with one piece of chicken at a time, dredge in the egg, shake off any excess and transfer to bowl with corn flake mixture. Dredge all over to coat, pressing the mixture into the chicken to make sure it sticks.

Transfer chicken to a parchment paper-lined baking sheet as done. Once all of the chicken is coated, drizzle with butter and bake until just cooked through, about 20 minutes.